Freezing Food

My friends and family frequently mention how successful I am at freezing cooked foods. Most of you probably know this already, but air is the enemy of food preservation. If I have a cake (iced or plain) or casserole to freeze, I cover it with stretch wrap. I then wrap it tightly with aluminum foil. After that I put it in a 2 gallon freezer bag, pushing out all of the air before sealing. Everything is triple wrapped, with as much air removed as possible.

Also, I don't place it against the freezer wall but allow some air space around it. I do stack items and sometimes put cardboard between the containers, especially if they're heavy.

Small items are simpler. I wrap tightly with stretch wrap, then a zip bag or aluminum foil, and another zip bag. I never allow aluminum foil to touch the food. I mark and date the item on the aluminum foil and re-use my bags.